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Seared Scallops With Pan Sauce

4.6

(16)

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Photo by Romulo Yanes

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

Read More: How to Cook Scallops for a Restaurant-Worthy Dinner at Home

Tips

Make sure you pat the scallops dry with a paper towel. Only a dry scallop will sear properly.
A perfectly seared scallop should be nicely browned on the outside and buttery in the middle. A paring knife should slide in and out with almost no resistance, but as always, the best way to check it is to make a small slice into one and look (or taste). The inside should remain translucent. High-quality scallops are delicious raw and tend to dry out quickly: It’s better to undercook than overcook.

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